How to make Bilo Bilo with Langka. Easy and quick Bilo Bilo process that you can try right now. The ingredients are easy to find ad you can make a big batch, then portion it. Freeze it for ready snacks. So delicious.
Hey, guys! Today, we are making Bilo Bilo.
Bilo bilo is a famous Filipino dessert made with glutinous rice flour formed into tiny balls and cooked with a good amount of sugar and coconut milk. This is a Visayan version of Biignit minus some ingredients that we used in Bohol. I actually have not tasted this dessert until I came here to the US.
Wikipedia said that Bilo Bilo came from the Luzon region specifically in Tuguegarao. And since I was raised and born in the Visayas region, this dessert is far-fetched to me, until one of my friends, who came from Luzon, brought it to one of our parties that I became hooked. This is actually the first time I’m making this because I just wait for my Tagalog friends to bring some. But sometimes, I felt that have become a parasite…
I finally get embarrassed by bringing the whole Bilo Bilo leftover from the party I attended, and I’m getting paranoid of the malicious side glances. So I finally decided to make my own.
And I feel pretty proud of the outcome.
Although my friend has several versions of Bilo Bilo, I opted to make one with Langka in it to make it more special and hope that it will make up for the lack of banana, since we don’t have it in our stores. I also added Tapioca pearls in this Bilo-Bilo since I have a pack in my pantry.
BUT COOKING THE TAPIOCA PEARLS WAS PAIN IN THE BUTT (forgive my language). It took f.o.r.e.v.e.r to cook. So I finally transfer it to the slow cooker and let it further cook for 2 hours.
I suggest slow cooking your tapioca pearls for 4 hours so that you can do something else. And I used my Palitaw recipe to make the glutinous rice balls. And I added a bit of orange and purple color in it to make my Bilo Bilo super cute and colorful 🙂 awww, look at that picture…
SO HOW DO YOU MAKE BILO BILO WITH LANGKA( JACKFRUIT) ?
- Prepare everything ahead of time. It saves so much stress.
- Peel the sweet potatoes.
- I formed the glutinous rice balls ahead of time so that I stress less. Some of my friends formed the glutinous rice balls as they go along.
- I slow-cooked the tapioca balls. Doing this saves so much time and less stress. You may think that those small tapioca balls get cooked in 3o minutes, NOPE!
- And I used a can of coconut milk. Do it, so that you don’t have to climb that coconut tree.
WHERE CAN YOU BUY TAPIOCA PEARLS?
- You can buy online.
- You can buy it in the nearest Asian store, located in the flour section.
WHAT TYPE OF SUGAR DO I USE FOR MY BILO BILO?
- for me, white sugar yields a white-colored Bilo Bilo and it does not have an aftertaste.
- you can use brown sugar,or muscovado, but I don’t like the color, and brown sugar leaves a different sweet after taste, so
- I RECOMMEND WHITE GRANULATED SUGAR.
NOW, HOW DO YOU MAKE GLUTINOUS RICE BALLS?
- I used my Palitaw recipe and it yielded about 20 small Bilo Bilo.
- When I was done mixing, I divided it into two and I added a food color.
- Pretty much you make Bilo Bilo Balls by mixing glutinous rice with water and shaping them into rice balls.
FOR MORE DELICIOUS ASIAN SNACKS
- How to Make Spanish Bread
- How to Make Pandesal Ube with Cheese Filling
- How to Make the Best Pandesal with Step By Step Video
- List of Filipino Desserts
HOW TO MAKE BILO BILO WITH LANGKA (JACKFRUIT)
HOW TO MAKE BILO BILO WITH LANGKA (JACKFRUIT). Bilo Bilo is a famous dessert in the Philippines made with glutinous rice flour formed into balls.
- 1 medium size purple sweet potato sliced
- 1 medium size yellow yam sliced
- 1 can 10 oz jack fruit in syrup drain and cut in strips
- 1 cup large tapioca pearls cooked
- 1/2 cup white sugar
- 2 cups water
- 1 can coconut milk
FOR THE GLUTINOUS RICE BALLS:
- 1 to 1 1/4 cup Glutinous rice flour
- 3/4 cup water to mix with the glutinous rice flour
- yellow and purple food color just a hint of color
- 1 tablespoon sugar
TO MAKE THE GLUTINOUS RICE BALLS:
- Mix the glutinous rice,sugar and water in a mixing bowl.
- Mix by hand until you are able to easily make a dough. If the mixture is too wet, add glutinous flour 1 teaspoon at a time until you can form a ball .
- When the mixture is ready to work on, divide into 2 put in a separate bowl.
- Color each bowl mixture with purple and the other bowl mixture with orange food color.
- Form mixture into small balls and set aside.
- Pour water in a large pot and add sugar, yam and sweet potato. Let boil in medium heat to soften yam and sweet potato.
- When it's boiling, add in the coconut milk and the glutinous rice balls. Let simmer and let the glutinous balls float on top and test one piece and check if it is cook through inside. When there is a hint of solid white inside the balls, continue cooking in low heat and check again.
- When ready, add the langka and the cooked tapioca pearls and let simmer in low fire for another 3 minutes. Turn off fire.
- Serve it hot!